American Gruyere Cheese vs Pérail Cheese

American Gruyere Cheese is a semi-firm cow-milk cheese from United States, while Pérail Cheese is soft and made from sheep milk, originating in France.

What Is American Gruyere Cheese?

American Gruyere is a Gruyere-style cheese made in the United States, with Wisconsin producing the most of it. A U.S. court ruled in 2021 that gruyere is a generic cheese name, which leaves American makers free to use it.

What Is Pérail Cheese?

Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.

What's the Difference Between American Gruyere Cheese and Pérail Cheese?

• Origin: American Gruyere Cheese (United States), Pérail Cheese (France)
• Milk type: American Gruyere Cheese (cow's milk), Pérail Cheese (sheep)
• Texture: American Gruyere Cheese (Semi-Firm), Pérail Cheese (soft)
• Rind: American Gruyere Cheese (Natural or Brushed, Sometimes Waxed), Pérail Cheese (wrinkly, mainly Geotrichum candidum)
• Aging: American Gruyere Cheese (Typically 3-6 months), Pérail Cheese (2 to 8 weeks)
• Taste: American Gruyere Cheese (Mild, Nutty, Slightly Buttery), Pérail Cheese (distinctly sheepy in older cheeses)

Side-by-Side Comparison

Taste Comparison: Does American Gruyere Cheese Taste Like Pérail Cheese?

American Gruyere Cheese reads as mild, nutty, slightly buttery, while Pérail Cheese brings distinctly sheepy in older cheeses character. Aging plays into this as well. American Gruyere Cheese at typically 3-6 months develops a different profile than Pérail Cheese at 2 to 8 weeks.

Can You Substitute American Gruyere Cheese for Pérail Cheese?

American Gruyere Cheese can stand in for Pérail Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-firm bite and body where the recipe calls for soft. Flavor-wise, American Gruyere Cheese reads as mild, nutty, slightly buttery while Pérail Cheese brings distinctly sheepy in older cheeses notes.

Which Is Better, American Gruyere Cheese or Pérail Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-firm cheese, go with American Gruyere Cheese. For a soft profile, Pérail Cheese is the better fit. Flavor-wise, American Gruyere Cheese suits recipes that want mild, nutty, slightly buttery notes, while Pérail Cheese fits dishes calling for distinctly sheepy in older cheeses.

Frequently Asked Questions

Is American Gruyere Cheese the same as Pérail Cheese?

No, they're distinct cheeses. American Gruyere Cheese originates in United States, while Pérail Cheese comes from France. American Gruyere Cheese is made from cow milk; Pérail Cheese uses sheep. Aging also differs: American Gruyere Cheese is typically aged typically 3-6 months, Pérail Cheese 2 to 8 weeks.

Is American Gruyere Cheese similar to Pérail Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute American Gruyere Cheese for Pérail Cheese?

You can, but expect a shift in richness and milk character.

Does American Gruyere Cheese taste like Pérail Cheese?

American Gruyere Cheese reads as mild, nutty, slightly buttery, while Pérail Cheese is distinctly sheepy in older cheeses.

What is American Gruyere Cheese made of?

American Gruyere Cheese is made from cow milk (pasteurized), using microbial or vegetarian (varies by producer) rennet. It's typically aged typically 3-6 months. It originates in United States.

What is Pérail Cheese made of?

Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. It originates in France.

Which should I choose, American Gruyere Cheese or Pérail Cheese?

It depends on the dish. The texture difference is the biggest practical tell. American Gruyere Cheese is semi-firm, while Pérail Cheese is soft.